BBQ-style meatballs with a spiced risotto
Ingredients
(serves six)
For the meatballs
12oz sausage meat
4oz minced lambs' livers
2 medium onions diced
6 sage leaves shredded
2 cloves garlic
3-4oz flaked oats
1oz tomato purée
½tsp curry powder
1oz butter
chives and spring onion for garnish
For the risotto
8oz Arborio rice
1 medium onion chopped
2tbs cider vinegar
1¼ pint chicken stock
¼tsp paprika
¼tsp turmeric
¼tsp curry powder
Small bunch chopped chives
For the BBQ sauce
15fl oz chicken stock
6tbs soy sauce
6tbs Worcestershire sauce
6oz tomato purée
2tsp ground ginger
2tsp mustard powder
2 cloves garlic crushed
6oz demerara sugar
10 sage leaves shredded
3tbs golden syrup
Method
To make the meatballs sauté onion garlic curry powder and sage in butter for two-three minutes.
Mix with the sausage meat liver tomato purée and oats. Season well.
Roll into small balls with a little flour.
Heat vegetable oil to 170° and fry meatballs for one to two minutes to firm up. Finish off in a medium oven.
To make the risotto cook onion paprika turmeric curry powder and half of chives for one to two minutes in butter.
Stir in rice. Cook until golden.
Add cider vinegar cook until evaporated. Add ¼ pint of chicken stock. Cook two to three minutes add another ¼ pint of stock. Cook five minutes continue adding stock as required.
It is ready when it looks creamy but still retains some bite.
Stir in remaining chives and season.
To make the sauce mix all ingredients together. Bring to the boil reduce by one-fifth until a good consistency is achieved. Serve meatballs surrounded by risotto. Coat with sauce. Garnish with chopped chives and spring onion.
